In a large Dutch oven over medium heat, heat 2 tbsp. olive oil. Season ribs entirley with 1 tsp. kosher salt. Sear ribs on each side, 3 to 5 minutes each. Remove from the pan and set aside.
Add onion, garlic, and basil to the pan. Cook until onion and garlic are softened and onions are lightly golden around, 7 minutes. Season with ½ tsp. salt.
Add white wine and bring mixture up to a simmer. Cook until the wine is nearly evaporated with a small pool of liquid on the bottom of the pan, about 3 minutes. It will look like the onions are soggy at this point, that’s good!
Add the tomato sauce and stir. The sauce will start to bubble quickly so be careful of splatter. Season with 1 tsp. salt. Add pork back in and submerge it in the sauce. Turn the heat to medium-low, cover, and cook until tender and falling off the bone, 35 to 45 minutes. Remove meat from bone and shred into large pieces.
In the last 10 minutes of cooking bring a large pot of water to a boil. Season with salt and add tubular pasta such as bucati rigati or rigatoni. Cook until al dente according to package instructions and your preference. Toss pasta in sauce. Serve with lots of grated Pecorino or Parmigiano cheese.